Bourbon Brûlée Pumpkin Pie
User Reviews
5
Bourbon Brûlée Pumpkin Pie
Description
This pumpkin pie begins with a crust made from flour, sugar, salt, cold butter, and an egg-water-vinegar mixture, processed to form a smooth dough that chills before rolling. The filling blends canned pumpkin with eggs, sour cream, bourbon, vanilla, warm spices including cinnamon, ginger, nutmeg, cardamom, and allspice, and maple syrup for natural sweetness. Once baked, the pie topping is coated with granulated sugar which is caramelized to a brûlée finish, adding texture and flavor contrast.
The pie offers a creamy, richly spiced filling with a hint of bourbon’s warmth, balanced by the flaky crust. The brûléed topping adds a slightly bitter caramel note with a crisp snap that contrasts with the smooth custard. This dessert is fitting for autumn and holiday meals.
The recipe includes folding edges of the crust for decorative ripples and blind baking with weights to prevent shrinkage. Cooling is required before adding the brûlée sugar and caramelizing it. The filling is adapted from Bon Appétit.
Ingredients
crust
- 2 cups all-purpose flour Baker’s Corner brand, sifted
- 1 tablespoon granulated sugar Baker’s Corner brand
- 1 teaspoons salt
- 1 egg lightly beaten, large
- 1/2 teaspoon white vinegar
- 1/4 cup water ice cold
- 3/4 cups butter cut into pieces (1 1/2 sticks or 12 tablespoons, cold unsalted
- 1 egg lightly beaten, white
filling
- 3 egg large
- 1 canned pumpkin 15 ounce can Baker’s Corner 100% Pure
- ¼ cup sour cream
- 2 tablespoons bourbon
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- 1/8 teaspoon ground allspice
- ¾ cup maple syrup Specially Selected 100% pure
- 1 cup heavy cream
- 3 tablespoons granulated sugar Baker’s Corner brand
Instructions
crust
- Add the flour, sugar and salt to a food processor and pulse just until combined. In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
- Remove the dough with your hands and wrap it in plastic wrap. Refrigerate the dough for 30 minutes.
- After 30 minutes, preheat the oven to 375 degrees F.
- Roll the pie crust out into a 12-inch circle (if you’re using a 9-inch pie plate). Fold it in half to pick it up and gently place it in the plate, unfolding as you go and trimming any excess off of the edges – you can also use a fork (or another decorative idea!) to press the edges down. I like to fold the edges over slightly and then use my finger and thumb to make a ripple in the crust.
- Cover the crust with parchment paper and fill it with pie weights or dried beans. Bake the crust for 15 minutes, just until it’s lightly baked and barely golden. Once it comes out of the oven, brush it lightly with a thin layer of the egg wash. Reduce the oven temperature to 350 degrees F.
filling
- To make the filling, whisk together the eggs, pumpkin, sour cream, vanilla extract, bourbon and spices in a large bowl.
- Heat the maple syrup in a saucepan until it’s simmering. Let the mixture simmer for 2 to 3 minutes, until it’s slightly thickened. Remove the syrup from the heat and whisk in the cream, gradually streaming it in and making sure to continue to whisk.
- Whisk the maple mixture into the pumpkin filling until combined. Pour the filling into the pie crust. Bake the pie for 55 to 60 minutes, until the center is barely jiggling and set. Remove and let the pie cool completely.
- I like to refrigerate the pie overnight before serving. Right before serving, sprinkle the Baker’s Corner Granulated Sugar on top and use a kitchen torch to melt and brûlée the sugar until it’s crystallized and golden. Serve!
Notes
- The pumpkin filling recipe is slightly adapted from Bon Appétit to achieve the right consistency and flavor balance.
- Blind bake the crust with parchment and pie weights to prevent shrinking during baking.
- Allow the pie to cool before applying and brûlée the sugar topping for best caramelization.
User Reviews
Overall Rating
5
You'll Also Love
